Happy (belated) Pi(e) Day!

Wait. Question for you. Are people tired of Pi(e) day? It was hilarious and cute like 15 years ago when we were all in Jr. High and the internet hadn’t yet reached the midwest. We’d say “Happy Pi(e) Day!” to anyone within earshot and then snicker when they returned blank stares. Naturally, the best part was then schooling them on how it was March 14th? It’s three fourteen? You know, Pi? The math-thingy that never ends? 3.14 blah blah blah. Yeah – we were smart little know-it-alls. (Hold the phone. 15 years ago I was actually 19. Crap, I need to go back 20 years to reach jr. high?! Clearly even my love for March 14th couldn’t help my math skills.)

Anywhoo… Pi(e) day was awesome way, way back when. But now it’s all Pi(e) this and Pi(e) that on the internet and I’m not totally sure, but I think people are just OVER it. Right?

Um, wrong! Any excuse to eat pie, amiright?

So today I’m sharing the easiest pie crust you’ll ever make. It’s tasty, it doesn’t require rolling and you can whip it up in about 5 minutes. Also, it’s the same pie recipe we used in my gluten-free bakery! I’ll include some conversions for you for gf/and or vegan.

P.S.

The pictured pie is lemon icebox pie from the Southern Pie Book. Everyone needs this book.

Print Recipe

Easy, Peasy Pi(e) Crust

No rolling necessary for this easy pie crust!

Prep Time

10 Minutes

Servings

Crusts

Ingredients

• 2 Sticks Butter Slightly softened.
• 3 Cups Flour
• 3-5 Tablespoons Sour Cream Heaping tablespoons! Greek Yogurt works well here too.

Prep Time 10 Minutes Servings Crusts Ingredients 2 Sticks Butter Slightly softened. 3 Cups Flour 3-5 Tablespoons Sour Cream Heaping tablespoons! Greek Yogurt works well here too.

Instructions

1. Using a pie dough cutter or a fork, work the butter into the flour until you've formed a fairly uniform (but large) crumb. Next add the heaping tablespoons of sour cream and cut into the mixture until it will stick together when pressed. Start with just 3 Tbs of sour cream and add more if it seems too dry and won't stick together when you squeeze a handful.
2. Divide the dough between two pie plates. (This is for deep-dish pie pans. Might be able to get 3 or 4 shallow pie crusts out of this recipe.) Then, using the heel of your hand, start pressing the dough into the pan. Start in the center and work your way out and up the sides of the pan. Do your best to get the crust as even as possible.
3. For a ledge of crust by pinching the crust along the top of the pan.
4. Now you're ready for pi(e)! Follow the directions on your pi(e) recipes for how to proceed with the crust. (Either by pre-baking for no-bake pi(e), or just baking it along with the pi(e)!
5. You can freeze these crusts for a couple months if you wrap them well in plastic wrap. Just pull out a few hours before baking so they can thaw.

Recipe Notes

A few notes... as with all flour-based baked goods, over-working with the flour makes them tough. Work as quickly as you can and handle the flour as little as possible.

To turn this recipe gluten-free, use Cup 4 Cup gluten-free flour blend, but reduce the flour by 1/2 cup and you'll likely need increase the sour cream content, up to 10 Tbs! You can also make it vegan by using dairy-free yogurt in place of the sour cream and use earth balance sticks for the butter. It's possible to freeze coconut oil and work with that as well, instead of butter - but it is MUCH more difficult to work with because the heat from your hands really melts the oil and makes the dough sticky.

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